To avoid arcing (see the General Use section) and other hazards, use the recommended
utensils in the ‘Utensils for Use in the Microwave’ section below:
Utensils for Use in the Microwave
Aluminum foil
Use for shielding only. Small smooth pieces can be used to
cover thin parts of meat or poultry to prevent overcooking.
Arcing* can occur if foil is too close to oven walls. The foil
should be at least 1 inch (2.5 cm) away from oven walls.
Browning dish
Use to brown the exterior of small items such as steaks,
chops or pancakes. Follow the directions provided with
your browning dish.
Ceramic, porcelain, Use microwave safe only.
DO NOT
use cracked or chipped
stoneware
dishes. Never use dishes with metal trim.
Glassware
Microwave safe only. Follow manufacturer’s instructions.
Do not use cracked or chipped dishes.
Oven cooking bags Follow manufacturer’s instructions.
DO NOT
close with
metal tie. Make slits to allow steam to escape.
Paper plates/cups
Use for short-term cooking/warming only.
DO NOT
leave
oven unattended while cooking.
DO NOT
use recycled
paper as them may contain metal and can catch fire.
Paper towels
Use to cover food for reheating and absorbing fat. Use with
supervision for short-term cooking only.
DO NOT
use recy-
cled paper towels as they may contain metal and can catch
fire.
Parchment paper
Use as a cover to prevent splattering or a wrap for steaming.
Plastic
Only use plastic marked microwave-safe. Other plastics
may soften as the food inside gets hot. “Boiling bags” and
tightly closed plastic bags should be slit, pierced or vented.
Plastic wrap
Microwave-safe only. Use to cover food during cooking to
retain moisture. Leave a small opening for steam to
escape.
DO NOT
allow plastic wrap to touch food.
Thermometers
Microwave-safe only. (meat and candy thermometers)
Wax paper
Use to cover food to prevent splattering and retain moisture.
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